Dinner

Butternut Squash Coconut Corn Chowder is for Dinner.

Butternut Squash Coconut Corn Chowder takes 10 minutes to prepare.

Butternut Squash Coconut Corn Chowder takes 20 minutes to cook.

Butternut Squash Coconut Corn Chowder makes 8 servings.

The ingredients for Butternut Squash Coconut Corn Chowder are:

2-4 tablespoons oil
1/2 an onion
2-10 cloves garlic
1 tablespoon fresh ginger
5 cups pureed butternut squash (roasted or microwaved)
1 can coconut milk
2 cups sweet corn
Spices (turm3, garam masala, cumin, paprika, black pepper, etc.)
1 tablespoon toasted sesame oil (optional)
Soy sauce or salt to taste

Here is how you make Butternut Squash Coconut Corn Chowder:

Saute onions, garlic, and ginger in oil. Add coconut milk, soy sauce, and spices. Sesame oil optional but recommended. When it's all hot, add pureed roasted squash. Heat and stir until ready to serve. Swap out coconut milk for veggie broth for a less creamy low cal option. Nutrition info calculated with lite coconut milk, 4 tablespoons oil, 1 cup vegetable broth.Number of Servings: 8.0Recipe submitted by SparkPeople user MEOWALLIECAT.

The nutritional information for Butternut Squash Coconut Corn Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 203.2

• Total Fat: 12.8 g
• Cholesterol: 0.0 mg
• Sodium: 142.2 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 4.9 g
• Protein: 3.3 g

The dietary needs meet for Butternut Squash Coconut Corn Chowder is Vegan